recipe

Chicken salad with crunchy vegetables: the recipe for a light and tasty take away lunch

Total time: 20 Min
Difficulty: Low
Serves: 6 people
By Cookist
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Ingredients
Sliced ​​chicken breast
400 grams
Mortadella
150 grams
Unpeeled almonds
40 grams
Zucchini
3
Carrot
1
Clove of garlic
1
salt and pepper
as much as is needed
Extra virgin olive oil
as much as is needed
Fresh mint
as much as is needed

Chicken salad with crunchy vegetables is a healthy and good single dish, ideal for the summer season. The chicken, simply grilled, is accompanied by vegetables just fried in the pan to keep their bright color, crunchy texture and their precious nutritional contribution. To make everything even more delicious, the preparation is finally enriched with cubes of mortadella and toasted almonds. Simple and very fast, this preparation can be put in the bag and carried anywhere; from the office to the beach, every occasion is the right one.

How to prepare chicken salad with crunchy vegetables

Collect the almonds in a pan and toast them for a few minutes. Turn off the stove and let the almonds cool.

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Peel the carrot and zucchini, cut them into rounds and cook them in a pan with a drizzle of oil and the clove of garlic, over high flame, for a few minutes, they must remain crunchy.

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Transfer the vegetables to a bowl, add the almonds and a few chopped leaves of fresh mint (3), mix and set aside.

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Heat a non-stick pan, arrange the chicken slices and grill them without adding fat, taking care to turn them halfway through cooking.

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Cut the mortadella into cubes and add them to the crunchy vegetables (5).

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Also add the chicken by shredding it with your hands (6).

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Mix the salad and then dress it with a drizzle of raw oil, some pepper and a few more mint leaves. Transfer it into a container, close and put in the refrigerator.

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How to store Chicken salad

Chicken salad can be stored in the refrigerator for 2-3 days, closed in a special container with an airtight seal.

Instructions

  1. Collect the almonds in a pan and toast them for a few minutes, stirring and being careful not to burn them. Turn off the stove and let the almonds cool.
  2. Peel the carrot and zucchini, cut them into rounds and cook them in a pan with a drizzle of oil and the clove of garlic, over high flame, for a few minutes, they must remain crunchy. Salt and let them cool.
  3. Transfer the vegetables to a bowl, add the almonds and a few chopped leaves of fresh mint, mix and set aside.
  4. Heat a non-stick pan, arrange the chicken slices and grill them without adding fat, taking care to turn them halfway through cooking. When they appear golden and well cooked, add salt and let them cool.
  5. Cut the mortadella into cubes and add them to the crunchy vegetables.
  6. Also add the chicken by shredding it with your hands.
  7. Mix the salad and then dress it with a drizzle of raw oil, some pepper and a few more mint leaves. Transfer it into a container, close and put in the refrigerator.
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